Соус бешамель. Французская кухня. Рецепт от Всегда Вкусно!

The main thing about béchamel sauce is not all that it is easy to cook or equally good for meat, fish or vegetable dishes, it is a base for many other sauces and can be itself varied with different additions of aromatic herbs or seeds, veggies or fruits and each time you get new nuances of taste. Béchamel can be a perfect dressing for low-calorie salads or essential ingredient for many soups or creams of soup. It is impossible to cook a true lasagna Bolognese without béchamel sauce. Thanks to a beautiful oven-roasted golden crust béchamel is irreplaceable for a proper julienne. You can experiment and cook your own author’s dish with the help of béchamel sauce. And that will be a success just because all genius is simple!        
Ingredients:
• milk – 900 ml
• wheat flour – 75 g
• butter – 75 g
• salt – ½ tsp
• ground black pepper - ⅓ tsp
• ground nutmeg - ⅓ tsp                                                  
You will need:
• saucepan
• whisk              
Preparation:  
1. Melt the butter in a saucepan over medium heat.
2. Add the flour to the melted butter, reduce the heat to low and stir well until smooth.
3. Add ⅓ of the milk and stir well until smooth.
4. Add another ⅓ of the milk and stir again.
5. Add the rest of milk, salt, pepper and nutmeg and stir with a whisk until the sauce thickens. The sauce should be cooked over low heat with constant stirring to not be burnt and be smooth.
6. As soon as the sauce thickens take it off the stove. The béchamel sauce is ready!      
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